A properly baked ricotta cheesecake has a lovely texture and concentrated milk flavor. Leaving it in a turned-off oven for an hour lets it finish cooking gently, without risk of cracking. This cheesecake gets an extra lift from a shiny glaze of blood orange marmalade. Substitute regular orange marmalade if you prefer, or can’t find one made from blood oranges.
What to buy: Store-bought ricotta is fine to use in this recipe, or you could make your own ricotta cheese.
Special equipment: You’ll need a 9-inch springform pan for this recipe.